Who else loves their cast iron? I grew up with a mom who used it all the time, so when Isaac and I got married and he brought his amazing 12 inch skillet with him, I was thrilled. There’s just something special about cast irons. They add a little extra flavor to the food, they work perfectly on the stove and in the oven. And, my favorite part, they evenly distribute heat across the entire surface of the pan. So it’s obviously no surprise that I use my cast iron skillets for almost every meal!

Before getting to the recipe, though, I want to take a quick second to talk about how to care for your cast iron. If you have one (or have been thinking about getting one), then you are probably aware of the fact that they are different from any other type of skillet out there! After years of using them, here are some tips I’ve found that will help ensure the longevity, flavor and effectiveness of your cast iron.

How to Care for Your Cast Iron

1. NEVER use soap to clean it! The soap strips off the seasoning on the skillet that you work so hard to get.
2. Use a cast iron chainmail scrubber to clean it with warm water. You can dry the cast iron by heating it on a burner until most of the water is evaporated, then take it off the heat and allow it to cool completely before putting it up.
3. Rub oil on the cooled cast iron to help maintain the seasoning and avoid rusting. I use a paper towel to spread the oil around!
4. Season your cast iron by oiling it up and sticking it in the oven at 350 upside down until the oil isn’t sticky anymore (around 30 minutes).
5. Try to avoid making sauces in your cast iron. While they are delicious, it strips the skillet of it’s seasoning.

My favorite cast iron skillets are this one (12 inches) and this one (10 inches and enameled- sooo pretty!).

When making this recipe, naturally I reached for my 12 inch cast iron skillet and got to work! Some friends of ours had given us a huge bag of veggies from their backyard garden, and I had just visited the Dallas Farmers Market, so I was excited to use all the fresh produce I could in this meal. Isaac asked for a sausage and peppers recipe, so I did my own little spin on a tried and true classic, and I’m so happy I did! The result was a delicious and fresh meal that filled us up and *best of all* is Whole 30 and Paleo approved! It just doesn’t get much better than that.

I went for an Italian flavor in this meal, and it turned out amazing. I think it would also work well with Cajun seasoning, or maybe even some taco and Mexican inspired flavors. I love how versatile it is!

Now it’s your turn to talk! Answer one of these questions in the comments below:
Are you a cast iron user?
What flavors would you use in this recipe?

This post contains affiliate links, which means I receive a small compensation if you purchase an item using that link at no extra charge to you. This is to help keep the blog running, and giving me the ability to bring you amazing content!All opinions in this post are my own. I was not paid, nor did I receive any items in exchange for this review. I’m just sharing what I love because I love y’all!

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Meet Becca

Thanks for dropping by!
I'm Becca Hicks, a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and we have an adorable puppy named Lillie.
Here at Happily the Hicks, you will find recipes, fitness tips, and so much more. I hope you enjoy our journey through this crazy adventure we call life.

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